DIRECTIONS:* Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper.* Process biscuits in a food processor until finely crushed.* Add butter and process until well combined.* Transfer to prepared pan.* Use a straight-sided glass to spread and press the mixture firmly over base.* Place in the fridge for 30 minutes to chill.* Spread melted dark chocolate over biscuit base.* Place in fridge to chill.

TO MAKE THE FUDGE* Place the white chocolate in a heatproof bowl.* Melt the butter in a small saucepan over low heat.* Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).* Pour mixture over the white chocolate.* Add vanilla and stir gently until chocolate melts.* Stir in peanuts.* Pour over base.* Place in fridge for 2-3 hours or until firm.

TO MAKE CARAMEL* Heat cream in a saucepan over medium heat until almost to the boil.* Stir the sugar, water and glucose in a saucepan over low heat for 5 minutes or until the sugar dissolves.* Increase heat to high and bring to the boil.* Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 12-15 minutes or until golden.* Remove caramel from the heat.* Carefully stir the cream into the caramel.* Return mixture to medium heat, and cook, stirring constantly, for 1-2 minutes or until smooth.* Set aside for 30 minutes to cool slightly.* Stir in the butter until melted and well combined.* Pour over the fudge.* Place in fridge for 3 hours or until firm.* Place the milk chocolate and oil in a small microwave-safe bowl.* Cook, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth.* Spread evenly over the caramel to cover.* Place in the fridge for 20 minutes to set.* Remove from the pan and use a hot sharp knife to cut into fingers.* The caramel will get gooey on sitting